338 doubly recipes

Strawberry frost blended from frozen strawberries, low-fat yogurt, ricotta, and orange juice concentrate. A no-sugar-added frozen dessert that doubles as a diabetic-friendly treat.

Anise-scented raisin biscotti with walnuts, lemon zest, and orange zest. Butter-based dough double-baked until crisp. A traditional Italian dunking cookie with citrus and spice.

Edible honey dough made with just peanut butter, honey, and powdered milk. A no-bake, 3-ingredient kids activity that doubles as a sweet, protein-packed snack.

Classic leek and potato soup that pulls double duty: hot with croutons or chilled with milk, chives, and Tabasco for homemade vichyssoise. French bistro basics, two ways.

Chocolate thumbprint cookies with a double-chocolate base and a creamy peanut butter filling in the center. A bakery-style cookie that looks fancier than it cooks.

Oatmeal with dates slow-cooks rolled oats in a double boiler until creamy, then folds in pitted dates for natural caramel sweetness. Cozy old-fashioned breakfast porridge.

Asian-style stir-fried napa cabbage slaw with daikon, shiitake mushrooms, carrots, and barbecue sauce. Doubles as a side for grilled flank steak and a roulade filling for meal prep.

Mashed pinto beans and brown rice rolled up in warm flour tortillas with fresh veggies and salsa. Vegan, low-fat, and ready in 20 minutes flat.

Homemade orange honey mustard with dry mustard, apple cider vinegar, honey, and fresh orange zest. Cooked in a double boiler and aged overnight for a bright, tangy condiment.

Pickled grapes in a sweet vinegar syrup, packed on the stem into sterilized jars. A vintage three-ingredient preserve that doubles as an elegant garnish for cheese boards.

Green tomato and apple pie with golden raisins, orange zest, and warm spices in a double crust. A classic end-of-season Southern way to use up the last unripe tomatoes from the garden.

Classic double-crust blackberry pie with a flaky shortening crust and simple sugar-flour filling. No frills, just four cups of berries baked golden in a homemade shell.

Soft apple cookies loaded with raisins, nuts, and warm spices, topped with a vanilla powdered sugar glaze. Apple juice in the batter doubles down on fresh apple flavor.

A traditional Welsh double-crust rhubarb tart with spiced lard pastry scented with cinnamon and mixed spice. Dead simple, properly old-fashioned, and adaptable to any seasonal fruit.

Classic homemade peach pie with a flaky vinegar crust, warm cinnamon and nutmeg, and juicy sliced peaches. A from-scratch double-crust beauty ready in about an hour.

Nutty spinach dip with creamy ranch dressing, frozen spinach, dry vegetable soup mix, and chopped walnuts. A no-cook party dip that doubles as a stuffed mushroom filling.